Warm Brussels Sprouts Salad with Bacon and Apple
Total Time
35 minutes
Prep Time
25 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(14)
Ingredients
6 servings
- 1/2 cup (60g) roughly chopped pecans
- 6 slices bacon
- 1 small shallot, thinly sliced (or 1/4 cup (35g) finely chopped yellow onion)
- 2 garlic cloves, minced
- 16 ounces (1 lb./454g) Brussels sprouts, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons fresh lemon juice or orange juice
- 1/3 cup (50g) dried cranberries
- 1 apple, thinly sliced and halved for bite-size pieces (I recommend Honeycrisp)
- optional, for garnish: 2 Tablespoons freshly shredded parmesan cheese
- 1/4 cup (57g/60ml) extra virgin olive oil
- 2 Tablespoons (30g/ml) fresh orange juice
- 1 Tablespoon (21g/15ml) pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
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Preparation
Step 1
Toast the pecans
Step 2
Cook the pecans in a large (ungreased) skillet over medium heat for 3–5 minutes, stirring often, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
Step 3
Cook the bacon
Step 4
Add the bacon to the skillet and cook until crisp. Transfer cooked bacon to paper-towel-lined plate, and then remove all but 1 Tablespoon of bacon grease from the skillet.
Step 5
Cook the vegetables
Step 6
Add the sliced shallot and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts cook down and begin to brown, about 8–10 minutes.
Step 7
Remove from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl.
Step 8
Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.
Step 9
Make the dressing: In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
Step 10
If desired, top with optional parmesan cheese before serving. Serve salad warm.
Step 11
Store leftover salad in an airtight container in the refrigerator for up to 5 days.
Step 12
Save recipe for the next time?
